Recipe

Sieve flour, coco powder, baking soda and salt in a bowl. Mix and set aside.

In another bowl  add softened butter and sugar and whip untill it becomes creamy and light

Slowly add flour mixture in butter mixture and mix gently with a silicone spatula or spoon till all the ingredients are well combined into a dough.

Transfer this dough in a plastic bag or container and refrigerate it for at least ½ an hour. You can also freeze cookie dough for later use.

Preheat the oven at 350*F or 180*C and line a baking tray with parchment or butter paper.

Take out the dough and divide it into equal sized balls. Flatten the balls gently in your palm.

Slice almonds thinly and place them on the flatened cookies in the shape of flower as shown in image.

Finish all the dough balls likewise. Place these flattened balls, 2 inches apart from each other as they spread out while baking.

Bake for 10 minutes for soft cookies and 12 minutes for slightly crispier cookies. Do not bake more than that.

Take the tray out of the oven and let the cookies sit there for 5 minutes and then transfer them carefully to the cooling rack.

Cookies will be soft untill they are warm. After cooling, they would harden.

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